Green beans and mushrooms with tarragon cream sauce
This comforting summer dish really celebrates the verdant vegetables of the season. Vibrant broad beans and green beans are kept al dente to provide crunch amid the richness of the cream, and plenty of herbs and lemon zest keep this vegetarian dish light and fresh.
This delicious vegetarian dish is somewhere between a stroganoff and a fricassee. Despite it’s cream sauce base, it’s a lovely fresh summer dish as the fresh vegetables are only cooked for a few minutes to retain some bite. It’s finished off with lots of herbs and lemon zest again keeping it light and fresh. Feel free to switch up the herbs and vegetables for whatever you have in your fridge– peas, baby gem lettuce or sweetcorn are all great additions. The dish makes a great vegetarian main course served up with crusty bread or silky mashed potatoes.
Ingredients
Metric
Imperial
- 1 knob of butter
- 1 banana shallot, finely diced
- 2 garlic cloves, sliced
- 150ml of white wine
- 100ml of double cream
- 200ml of vegetable stock
- 200g of green beans, ends trimmed and chopped into 2-3cm pieces
- 150g of mushrooms, sliced
- 80g of broad beans, or peas, shelled
- 2 spring onions, washed and finely sliced
- 1 handful of tarragon, finely chopped
- 1 handful of mint, very finely chopped
- 1 lemon
- salt
- pepper
Method
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